These are tangy like sourdough bread might be if it were a biscuit. These got me wondering about how honey and black pepper biscuits might taste…mmm honey….
These are from the cookbook Super Natural Every Day by Heidi Swanson.
Heidi says for some variations: pulse in: (1) chopped fresh herbs and a bit of lemon zest, (2) add a handful of finely chopped sundried tomatoes, some crumbled feta, and a few minced olives, or (3) a finely chopped serrano chile, plus a handful of shredded aged artisan Cheddar cheese.
1¼ cups spelt flour or whole wheat pastry flour*
1¼ cups unbleached ap flour, plus more if needed
1½ teaspoons fine-grain sea salt
1 tablespoon aluminum-free baking powder
½ cup unsalted butter, chilled and cut into tiny cubes
1⅓ cups Greek-style yogurt
|Preheat the oven to 450 with a rack in the center. Place an ungreased baking sheet in the oven to preheat as well.
Combine the flours, salt and baking powder in a food processor. Sprinkle the butter across he top of the dry ingredients and pulse about 20 times, or until sand stage. Add the yogurt and pulse a few times, or until the yogur is just incorporated. Avoid over mixing— it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out on to a lightly floured cutting board.
Knead 5 times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times—flattening and stacking, then cutting. . Add more all-purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4-inch thick rectangle, but no thicker; if the biscuits are too tall, they will tip over while baking. Cut the dough into 12 equal biscuits.
Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15-18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. I like to eat them hot, split through the middle, with a touch of butter on each half.
|*I used whole wheat pastry flour and ap flour|